This season we're hedging our holiday feast bets on this Roast Pork Loin with Caramelized Persimmons and Onions and we think you should too. It's easier to put together than a crown roast, more interesting than another turkey, and puts the spotlight on one of our all-time favorite fall flavors: persimmons!
with a 1/4-inch fat cap
plus 15 more for roast
papers removed,and cut into 6 wedges with root entact
peeled and cut into 8 wedges
In a small saucepan over high heat bring 1 cup of water, salt, sugar, peppercorn, and sage to a boil. Remove the brine from the heat and allow to cool for 10 minutes. In a large ziplock pour in 3 cups of cold water and add the brine mixture and pork loin. Allow to marinate overnight or for 24 hours.
Heat the oven to 425°F. Remove the pork loin from the brine and pat dry and allow to rest for 15 to 20 minutes to bring to room temperature. In a medium bowl, toss the onions and persimmons with 2 tablespoons olive oil and season with salt and pepper. Rub on 1 teaspoon of olive oil all over the pork. Season with black pepper. Place pork roast in the center of a a rimmed baking sheet and scatter the persimmons, onions, and sage around the roast.
Place 5 sage leaves on top of the roast. Cook for 35 to 40 minutes, or until the pork reaches an internal temperature of 125°F. Remove from oven and transfer pork to a cutting board. Tent with foil and allow to rest for 15 minutes. Transfer the persimmons and onions to a platter and make the apricot sauce.
In a small saucepan over medium high combine apricot preserves, vinegar, and chile flakes. Reduce and simmer for 5 minutes or until slightly thickened. Transfer to a serving bowl. Thinly slice pork and serve with a few pieces of onion and persimmon on the side and drizzle over apricot sauce.
Photo by Robin Jolin // Food Styling by Lillian Kang